Glyphosate Contaminants In Processed Brand Name Foods

Glyphosate is the main chemical active in several brands of agricultural and corporate farming herbicides used in the growing fields; in GMO seed crop cultures; and in what’s called “preharvest staging” [1]. That’s when the herbicide is sprayed several days [3 to 5 days] prior to crop harvest to “ensure” seed heads mature evenly. Some consider that process acts as a “desiccant.”

The more commonly-used herbicide is Roundup® manufactured by Monsanto. In GMO farming, there is Roundup Ready® seeds, which are totally different from heirloom or non-GMO seeds. One specific difference is GMO seeds have patents on them, meaning something has been done to modify the seed from the parent or original plant strain produced by Nature.

Recently on an Internet talk show, I heard a professor talking about the non-browning apple, i.e., the apple’s protein is turned off to make the GMO-non-browning apple not brown when cut and exposed to air, as a normal apple does.

Well, the question I, as a natural nutritionist, have is: If the protein (0.3 gram or 1% of Daily Value) [3] in the GMO non-browning apple is turned off, does that mean the apple protein is not functional within that GMO apple as a nutrient for human nutrition? Has a scientific nutritional analysis proven that factually one way or the other? Or does science indicate that protein is viable as human nutrition? Because, if not, that would make a real nutritional difference in the GMO non-browning apple!

Furthermore, what’s called the “equivalence factor” of GMO phoods really is this, in my opinion: GMO plants have ‘things’ either inserted or turned off or modified (allowing patents to be issued making food seeds/plants corporate property subject to legal redress) from original parent plants, therefore, GMOs are NOT equivalent to the original plant food, regardless of what GMO science claims!

The fact food crop seeds or plants have “patents” should be the prime exclusionary criterion difference, in my opinion, since historical and heirloom foods/seeds/plants did not, and do not, have patents! That’s why the U.S. FDA is out to lunch on GMO phood science, I say, and all GMO phoods legally must be labeled correctly to comply with truth in advertising laws in the USA.

Then there’s the inconvenient ‘byproduct’ of corporate farming; it’s glyphosate residues in processed foods, which has been confirmed scientifically by Food Democracy Now, The Detox Project and their 29-page report “Glyphosate: UNSAFE ON ANY PLATE”[2].

Below are two charts showing the glyphosate food testing results in parts per billion (ppb) FDN had performed, and the results are nothing short of stunning! Cheerios, which moms routinely give to toddlers as “finger food,” contain 1,125.3 ppb!

Going down the list we see what I call ‘corporate food sin’ in brand names like General Mills, Kellogg’s, Nabisco, PepsiCo, Campbell Soup Company, Little Debbie, Lucy’s, Whole Foods, and Back to Nature! The really sad news, in my opinion, is brand names originally associated with previously ‘healthy type food’ before corporate buy outs apparently have chemically contaminated brands like Annie’s and Kashi because ‘corporate-brands parents’ don’t keep tight control over chemical-free food processing and production, in my opinion.

Are consumers happy about eating glyphosate? We know glyphosate is in vaccines given to children. See my article about that unbelievable aspect of vaccines.

If you are the parent of a child on the Autistic Spectrum or if anyone in your family has any type of gastrointestinal disorder, I heartily recommend you talk with you healthcare practitioner about the benefits of changing to an all-organically-grown diet. Glyphosate is not sprayed on organically-grown crops, as of now. However, who knows how long that will last at the rate corporate control freaks are challenging our rights to clean and healthful food, water and air—the basic necessities of life.

Catherine J Frompovich (website) is a retired natural nutritionist who earned advanced degrees in Nutrition and Holistic Health Sciences, Certification in Orthomolecular Theory and Practice plus Paralegal Studies. Her work has been published in national and airline magazines since the early 1980s. Catherine authored numerous books on health issues along with co-authoring papers and monographs with physicians, nurses, and holistic healthcare professionals. She has been a consumer healthcare researcher 35 years and counting.